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no bake keto coconut cookies
  1. Keto Coconut Cookies
  2. These keto coconut cookies are soft, chewy, and full of sweet coconut flavor, you won't believe they are low carb! 4 ingredients and no baking required!
  3. Course Dessert
  4. Cuisine American
  5. Prep Time 2 minutes
  6. Cook Time 10 minutes
  7. Total Time 12 minutes
  8. Servings 20 cookies
  9. Calories 124kcal
  10. Author Arman
  11. Ingredients
  12. 2 1/2 cups shredded unsweetened coconut I used finely shredded
  13. 1/2 cup almond flour
  14. 1/3 cup coconut oil
  15. 1/2 cup keto maple syrup
  16. Instructions
  17. Line a large plate or baking tray with parchment paper and set aside.
  18. In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
  19. Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.
  20. Notes
  21. TO STORE: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
  22. TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
  23. Nutrition
  24. Serving: 1cookie | Calories: 124kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Sodium: 4mg | Potassium: 63mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 1g
  • Easy Keto Maple Syrup 
  • This keto maple syrup is a low carb and sugar free take on a classic pancake syrup! Simple ingredients and better than store bought! 
  • Course Dessert 
  • Cuisine American 
  • Prep Time 1 minute 
  • Cook Time 10 minutes 
  • Total Time 11 minutes 
  • Servings 32 tablespoon servings 
  • Calories 1kcal 
  • Author Arman 
  • Ingredients 
  • 2 cups water divided 
  • 1 tsp xanthan gum 
  • 2/3 cup granulated sweetener of choice * See notes 
  • 1/4 tsp salt 
  • 1 tbsp maple extract 
  • 1 tsp butter extract or vanilla extract 
  • Instructions 
  • In a small mixing bowl, whisk together 1/4 cup of the water along with the xanthan gum. Let it sit for several minutes, for it to thicken. 
  • In a small saucepan, add the rest of the water, salt, and granulated sweetener. On low heat, bring it to a simmer. Once simmering, remove from the heat. 
  • Add the xanthan gum mixed water and whisk into the warm liquid. Add the flavor extracts until combined. Let the syrup cool completely and it will continue to thicken. 
  • Notes 
  • * Monk fruit sweetener, erythritol, or keto brown sugar can be used. I used the keto brown sugar, hence the gorgeous amber color. 
  • TO STORE: Keto syrup can be stored at room temperature, in a sealed bottle or container, for up to 4 weeks. Be sure to keep it away from any direct light. You can also store it in the refrigerator, for up to 6 months. 
  • TO FREEZE: Store syrup in a freezer friendly container and store in the freezer for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it. 
  • Nutrition